Food Safety Gradings - Restaurants

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Hammerer

2476 posts

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#883152 23-Aug-2013 08:21

PaulBags:
shaneg: ... While it is easy to get an A, it's quite easy to lose it, such as not recording temperatures, not having enough food safety certificates, things put in fridges incorrectly. ...

Well just on those standards alone how many supermarkets wouldn't get an A grade?

My daughter worked in a supermarket delicatessen and spent 40-60% of her time cleaning. At least 15% of her time was monitoring stock and checking food temperatures. That left about 25% of her time for selling anything. I was very impressed with the supermarket's obsessive emphasis on cleanliness in dispensing food from open displays which have higher risks of contamination.

PaulBags

809 posts

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#883325 23-Aug-2013 12:22

Hammerer:
PaulBags:
shaneg: ... While it is easy to get an A, it's quite easy to lose it, such as not recording temperatures, not having enough food safety certificates, things put in fridges incorrectly. ...

Well just on those standards alone how many supermarkets wouldn't get an A grade?

My daughter worked in a supermarket delicatessen and spent 40-60% of her time cleaning. At least 15% of her time was monitoring stock and checking food temperatures. That left about 25% of her time for selling anything. I was very impressed with the supermarket's obsessive emphasis on cleanliness in dispensing food from open displays which have higher risks of contamination.

And how about the chilled and frozen departments? They're 90% putting stock on shelves. What happens when a pellet of frozen goods comes in and you don't notice it for 2 hours, ever bought blatantly refrozen ice cream? How long do you think it takes 1-2 people to disassemble and rearrange and 8 pellet chilled order to put away into the chiller, and how long does ~half that order sit in the store room for? Which department receives the delicatessen order, and how long do they have it until it gets handed off? Who actually makes sure that temperatures are scanned and recorded properly? How often does luke warm meat/chilled goods get moved from general shelves/checkouts, where people leave them, back onto the chilled shelves? How often does someone's unclean craft knife blade knick a packet? How often does stock get filled above the bins max capacity because of how fast it's selling? How often do customers move stock well above the freezing line, and how often is it noticed? How often do merchandisers/co-workers/customers stuff up the stock rotation? Who organises official industry inspections, and how much notice do they give the store?

I worked at a supermarket for four years, mostly in chilled/frozen. ~95% of the stock is fine, but as a customer you can't always know which ~5% isn't.

Hammerer

2476 posts

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#883367 23-Aug-2013 13:29

PaulBags:
Hammerer:
PaulBags:
shaneg: ... While it is easy to get an A, it's quite easy to lose it, such as not recording temperatures, not having enough food safety certificates, things put in fridges incorrectly. ...

Well just on those standards alone how many supermarkets wouldn't get an A grade?

My daughter worked in a supermarket delicatessen and spent 40-60% of her time cleaning. At least 15% of her time was monitoring stock and checking food temperatures. That left about 25% of her time for selling anything. I was very impressed with the supermarket's obsessive emphasis on cleanliness in dispensing food from open displays which have higher risks of contamination.

And how about the chilled and frozen departments? They're 90% putting stock on shelves. What happens when a pellet of frozen goods comes in and you don't notice it for 2 hours, ever bought blatantly refrozen ice cream? How long do you think it takes 1-2 people to disassemble and rearrange and 8 pellet chilled order to put away into the chiller, and how long does ~half that order sit in the store room for? Which department receives the delicatessen order, and how long do they have it until it gets handed off? Who actually makes sure that temperatures are scanned and recorded properly? How often does luke warm meat/chilled goods get moved from general shelves/checkouts, where people leave them, back onto the chilled shelves? How often does someone's unclean craft knife blade knick a packet? How often does stock get filled above the bins max capacity because of how fast it's selling? How often do customers move stock well above the freezing line, and how often is it noticed? How often do merchandisers/co-workers/customers stuff up the stock rotation? Who organises official industry inspections, and how much notice do they give the store?

I worked at a supermarket for four years, mostly in chilled/frozen. ~95% of the stock is fine, but as a customer you can't always know which ~5% isn't.

Agree. I see lots of chilled goods just left out on the shelves.

Personally, I don't normally buy deli except if it is a low risk product,

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